Corn Vegetable Medley
Yield
6 servingsPrep
5 minCook
35 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
soup, golden corn
|
* |
| ½ | cup |
milk
|
|
| 2 | cups |
broccoli florets
|
|
| 1 | cup |
carrots
sliced |
|
| 1 | cup |
cauliflower florets
|
|
| ½ | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
soup, golden corn
|
* |
| 118 | ml |
milk
|
|
| 473 | ml |
broccoli florets
|
|
| 237 | ml |
carrots
sliced |
|
| 237 | ml |
cauliflower florets
|
|
| 118 | ml |
cheddar cheese
shredded |
|
Directions
In saucepan, heat soup and milk to boiling, stirring often.
Stir in vegetables.
Return to boiling.
Cover; cook over low heat 20 minutes or until vegetables are tender, stirring often.
Stir in cheese. Heat through.
Reduce cooking time to 15 minutes.
